Associate Professor of Food Science
Psychophysics of taste and flavor perception; role of genetic variation on food preferences
Publication TagsFood Genes Capsaicin Phenotype Eating Propylthiouracil Sucrose Smell Eating Behavior Milk Beverages Pharmaceutical Preparations Genetic Variation Health Flavor Methodology Odors Sweetening Agents Alcohols Vegetables Odorants Food And Beverages Research Satiation Smoking
Most Recent Papers
Dose-response relationships for vanilla flavor and sucrose in skim milk: Evidence of synergy
Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73
Design aspects of vaginal applicators that influence acceptance among target users
Alyssa J. Bakke, Toral Zaveri, Molly J. Higgins, Gregory R. Ziegler, John E. Hayes, 2021, Scientific Reports
Genetic variation in sensation affects food liking and intake
Emma L. Feeney, Lauren McGuinness, John E. Hayes, Alissa A. Nolden, 2021, Current Opinion in Food Science on p. 203-214
Preferred beer styles influence both perceptual maps and semantic descriptions of dry hops
Helene Hopfer, Elliott H. McDowell, Line E. Nielsen, John E. Hayes, 2021, Food Quality and Preference
Flavor and product messaging are the two most important drivers of electronic cigarette selection in a choice-based task
Allison N. Baker, Stephen J. Wilson, John E. Hayes, 2021, Scientific Reports
Capsaicin burn increases thickness discrimination thresholds independently of chronic chili intake
Cong Lyu, Daan Schijvens, John E. Hayes, Markus Stieger, 2021, Food Research International
Associations between chronic cigarette smoking and taste function
Lauren Berube, Valerie B. Duffy, John E. Hayes, Howard J. Hoffman, Shristi Rawal, 2021, Physiology and Behavior
Female sweet-likers have enhanced cross-modal interoceptive abilities
Vasiliki Iatridi, Lisa Quadt, John E. Hayes, Sarah N. Garfinkel, Martin R. Yeomans, 2021, Appetite
Differences in preferred fat level, sweetener type, and amount of added sugar in chocolate milk in a choice task relate to physical activity and orthorexia
Jennifer L. Brodock, John E. Hayes, Travis D. Masterson, Helene Hopfer, 2021, Appetite
Development and validation or the Reasons Individuals Stop Eating Questionnaire (RISE-Q): A novel tool to characterize satiation
Paige Cunningham, L Roe, J Hayes, Marion Hetherington, K Keller, Barbara Rolls, 2021, Appetite
Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults
John E. Hayes, Margaret R. Wallace, Valerie S. Knopik, Deborah M. Herbstman, Linda M. Bartoshuk, Valerie B. Duffy, 2011, Chemical Senses on p. 311-319
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622
Do polymorphisms in chemosensory genes matter for human ingestive behavior?
John E. Hayes, Emma L. Feeney, Alissa L. Allen, 2013, Food Quality and Preference on p. 202-216
The relationships between common measurements of taste function
Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18
Personality factors predict spicy food liking and intake
Nadia K. Byrnes, John E. Hayes, 2013, Food Quality and Preference on p. 213-221
Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS)
John E. Hayes, Alissa L. Allen, Samantha M. Bennett, 2013, Food Quality and Preference on p. 36-44
Crowdsourcing taste research
Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience
Two decades of supertasting
John E. Hayes, Russell S.J. Keast, 2011, Physiology and Behavior on p. 1072-1074
Physical approaches to masking bitter taste: Lessons from food and pharmaceuticals
John N. Coupland, John E. Hayes, 2014, Pharmaceutical Research on p. 2921-2939
Masking vegetable bitterness to improve palatability depends on vegetable type and taste phenotype
Mastaneh Sharafi, John E. Hayes, Valerie B. Duffy, 2013, Chemosensory Perception on p. 8-19
News Articles Featuring John Hayes
Nov 18, 2021
More than a million people in the US may not have regained sense of smell months after Covid-19 infection, study estimates
The Covid-19 pandemic has brought on an "emerging public health concern" of people losing their sense of smell, according to new research published Thursday.
Jun 15, 2021
Distorted, Bizarre Food Smells Haunt Covid Survivors
Long after some people have recovered from the virus, they find certain foods off-putting.
May 08, 2021
Will My Sense Of Smell Ever Return? Olfactory Insights From COVID And Beyond
About 25 years ago, after a particularly bad cold, I suddenly lost my sense of smell — I could no longer sense the difference between sweaty tennis shoes and a fragrant rose. Since then, my olfactory discernment comes and goes, and most of the time it's just gone. I always figured there wasn't much I could do about that, and it hasn't been terrible. My taste buds still work, and I adore fine chocolate.
Apr 02, 2021
You’ll never be a great cook if you don’t have the nafas
Why is food produced by some cooks (usually grandmothers) so much better than the exact same food—down to the recipe—produced by others? It could be lack of skill, or impatience, or bad ingredients or equipment. But it could also be lack of nafas.
Apr 01, 2021
Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?
The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.
Mar 27, 2021
Can’t Take the Heat? A Taste for Spicy Foods Can Be Learned.
If you feel left out, here are tips for enjoying (or at least tolerating) the burn.
Feb 10, 2021
Baby food product names may not accurately reflect ingredient amounts
The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research. The team found that vegetables in the U.S. Department of Agriculture’s “dark green” category were very likely to appear in the product name, but their average order in the ingredient list was close to fourth.
Feb 07, 2021
This NOVA episode features John Hayes, associate professor of food science and director of the Sensory Evaluation Center. It aired on PBS member stations across the country.
Jan 14, 2021
COVID’s toll on smell and taste: what scientists do and don’t know
Researchers are studying the sensory impact of the coronavirus, how long it lasts and what can be done to treat it.
Dec 22, 2020
UF neuroscientists study scratch-and-sniff tests to detect COVID-19
The National Institutes of Health awarded $912,000 in a CARES Act grant to UF researchers, in collaboration with Pennsylvania State University and Arizona State University, to conduct a two-year study using two smell tests that can detect COVID-19 cases.